Name: Zaleha’s Chicken Rendang
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Serves 6
Cuisine: Malaysian
Ingredients: 1-2 turmeric leaves, cut into ribbons (or more kaffir lime leaves); 6-8 kaffir lime leaves; 1.2 kg whole chicken, cut into 8 pieces; 45 g toasted desiccated coconut; 1-2 pieces of tamarind skin or dried tamarind slices; 50 g red chillies, roughly chopped; 60 ml vegetable oil; 15 g garlic, roughly chopped; 15 g galangal, roughly chopped; 185 g onions, roughly chopped; 20 g ginger, roughly chopped; 2 tsp turmeric; 300 ml coconut milk; 15 g lemongrass stalks, outer layer discarded; ½ tbsp medium chilli powder (add more if you want it spicier)

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr

Appears in

Radikal Kitchen

By Radhika Howarth

Published 2024

About

This simplified Chicken Rendang recipe is a quick and convenient take on a beloved Malaysian dish. With tender chicken cooked in a blend of chillies, lemongrass, and galangal, it effortlessly captures the essence of Malaysian cuisine. The defining aroma of a rendang is the turmeric leaves, but they’re difficult to find in the UK. You can substitute them with more kaffir lime leaves.

A special thanks to my dear friend Zaleha (@zaleha.olpin) for sharing this recipe. <